黄酒酒糟替代品对酸奶质构的影响研究.docVIP

黄酒酒糟替代品对酸奶质构的影响研究 付桂明 潘菲 李梦楚 彭冬英 刘成梅 刘婷 李文辉 李莹 万茵 南昌大学食品科学与技术国家重点实验室 南昌大学食品学院 南昌大学中德食品工程中心 江西阳光乳业集团有限公司 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 以黄酒酒糟替代部分全脂乳粉, 通过保加利亚乳杆菌、嗜热链球菌混合发酵得到口感接近牛乳酸奶的黄酒酒糟酸奶。通过正交试验优化蛋白替代率、琼脂添加量、发酵时间和菌种复配比, 进而研究工艺条件对酸奶质构的影响。结果表明最优发酵工艺条件为:蛋白替代率40%, 琼脂添加量0.3%, 发酵时间8 h, 保加利亚乳杆菌FEC101、嗜热链球菌FEC104接种比1:1。在此条件下产品的硬度平均值为45.9 g, 与全乳酸奶较接近, 且具有较好的粘着性和咀嚼性, 不仅具有接近全乳酸奶的理化性质和口感, 也具有酒糟特有的发酵风味。 关键词： 黄酒酒糟; 酸奶; 质构; 作者简介：付桂明, 博士, 教授 作者简介：万茵, 副教授, E-mail:yinwan@ncu.edu.cn。 收稿日期：2017-09-07 Effects of replacement of Rice Wine Lees on texture of yoghurt FU Gui-ming PAN Fei LI Meng-chu PENG Dong-ying LIU Cheng-mei LIU Ting LI Wen-hui LI Ying WAN Yin State Key Laboratory of Food Science and Technology, Nanchang University; Jiangxi Yangguang Dairy Industry Group Co., Ltd.; Abstract： The effects of partial replacement of whole milk powder by wine lees on the characteristics of yogurt by the fermentation of Lactobacillus bulgaricus and Streptococcus thermophiles were evaluated in this study. Single-factor experiment of process conditions, including additive amount of wine lees, additive amount of agar, fermentation time and strains complex ratio were tested to improve the yogurt quality. These major parameters were further optimized by orthogonal experiment. The optimum process conditions were: wine lees amount of 40%, agar of 0.3%, fermentation time of 8 h, and Lactobacillus bulgaricus and Streptococcus thermophiles ratio of 1:1. Under these conditions, the hardness of yogurt was 45.9 g, which is well in close agreement with regular set-style yogurt. This yogurt has the unique fermented flavor of wine lees, and its physicochemical properties and sensory index was similar to regular set-style yogurt. Keyword： Wine lees; Yogurt; Texture; Received： 2017-09-07 酸奶是以鲜牛乳为主要原料, 利用嗜热链球菌和保加利亚乳杆菌等微生物, 通过乳酸发酵作用而得到的一种发酵型乳制品[1]。酸奶蛋白质来源是牛奶, 目前随着奶制品消费水平快速增长, 奶源供应日益紧张, 因此急需寻找既经济又能保证营养的牛乳蛋白替代品。 黄酒糟是工业生产黄酒的主要副产物, 是经压榨、分离酒液后留下的固形物。黄酒糟中的大米蛋